4 1/2 cups unsalted, popped popcorn
1 cup miniature marshmallows
1 cup confectioners’ sugar
4 tablespoons light corn syrup
1 tablespoon butter
1 tablespoon water
1/2 cup chocolate bits or gumdrops
Fill large bowl with popcorn.
Put marshmallows, sugar, corn syrup, butter, and water into saucepan. Bring to boil over medium heat, stirring occasionally. Then reduce heat to lowest point and stir constantly until all marshmallows have melted.
Pour mixture from saucepan over popcorn in bowl. Stir lightly with spoon until all popcorn is coated with syrup.
When mixture has cooled so you can handle it, pour into two round pans and press chocolate morsels or gumdrops into the surface of popcorn.
When popcorn candy has cooled completely, cut into wedges, wrap in plastic wrap, and store in a box or jar at room temperature.
1/2 teaspoon lemon juice
1 egg white
1 1/2 cups confectioners’ sugar
3 cup-shape and 3 cone-shape ice-cream cones
assorted small candies
3 1 1/2″ diameter lollipops
In large bowl combine lemon juice and egg white. Gradually beat in confectioners’ sugar until stiff peaks form (add more sugar if necessary). Icing hardens quickly, so keep bowl covered with damp towel.
Snip tip off cone-shape cone, then cut away top edge of cup-shape cone so that first cone, inverted, fits snugly into it to form tree shape.
Use knife to spread icing around inside edge to seal joint. Then spread icing on inverted cone to top.
Decorate tree with candies and allow to dry.
Stick lollipop in hole at tree top.
Note: These trees are completely edible and will keep for the holiday season. Do not refrigerate.
1 large orange
1 cup shortening
1 1/2 cups brown sugar
1 1/2 cups flour
1 1/2 cups quick-cooking oatmeal
1/3 cup wheat germ
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups raisins
paper drinking straws
Preheat oven to 375°.
Grate 1 tablespoon orange rind. Slice orange in half and squeeze 1/4 cup juice.
Beat shortening with electric mixer until soft and creamy. Gradually blend in sugar, eggs, orange juice, and orange rind.
Gently blend together flour, oatmeal, wheat germ, salt, and baking soda. Slowly add dry ingredients to shortening mixture and continue beating until thoroughly mixed.
Stir in raisins.
Drop rounded teaspoonfuls of mixture onto greased baking sheet.
Cut paper drinking straws in half. Push straw into dough to center of cookie.
Bake 10 to 12 minutes, then remove immediately from baking sheet with spatula and cool on rack.
6 drops oil of peppermint
1 1/2 cups sugar
1/2 cup water
Measure exactly 6 drops oil of peppermint into small glass. (Too much will ruin your candy.)
Put sugar and water in saucepan.
Heat, stirring constantly, until sugar dissolves.
Boil until mixture thickens to hard ball stage or reaches 265°. Remove thermometer.
Add peppermint oil and remove from heat.
Beat with mixing spoon until creamy. Add coloring.
Drop from teaspoon onto wax paper, forming flat disks about 2″ in diameter. If syrup becomes too thick, reheat.
1/2 cup light corn syrup
1/2 cup powdered milk
1 teaspoon vanilla
2 tablespoons butter
2 tablespoons water
2 cups raisins
2 cups flaked coconut
In a bowl combine all ingredients except raisins and coconut. Mix well with a spoon.
When mixture is smooth, add raisins and coconut, using clean hands to mix thoroughly.
Make balls 1/2″ in diameter and put in jar or other container. (These candies need no refrigeration.)